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Author Topic: Pizza Cook On My Copper Performer  (Read 861 times)

Jason

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Pizza Cook On My Copper Performer
« on: June 26, 2019, 09:19:08 PM »
These pics are from my most recent pizza cook. I wanted to keep it simple and used just a few ingredients. All three pizzas were pretty much the same. Homemade dough, sauce, crushed garlic, fresh mozzarella.

I used ĺ full chimney of lit Weber briquettes, on top of ĺ full chimney of unlit. Small chunks of oak were used for smoke and to spike the heat a bit.

Each pizza was topped with fresh arugula, that I lightly tossed with some Italian olive oil. Freshly grated parmesan cheese was sprinkled on last, along with a few flakes of Maldon salt.

First Pizza



Second pizza, ready for arugula.



Second pizza, ready to slice.



A couple of slices from the second pizza.



The third, and final pizza, in the oven.



Third pizza, sliced and ready to go.



MikeRocksTheRed

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Re: Pizza Cook On My Copper Performer
« Reply #1 on: June 26, 2019, 09:20:41 PM »
Wow.  Those pizzas are picture perfect!!!!   I havenít done pizzas in around a year.  Iíll have to change that this weekend.  Well done sir!!!!


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griz400

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Re: Pizza Cook On My Copper Performer
« Reply #2 on: June 27, 2019, 02:40:25 AM »
Very nice bunch of pies there

JEBIV

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Re: Pizza Cook On My Copper Performer
« Reply #3 on: June 27, 2019, 05:21:46 AM »
Some nice looking pies right there !!
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

quisquose

  • Smokey Joe
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Re: Pizza Cook On My Copper Performer
« Reply #4 on: June 27, 2019, 05:36:06 AM »
They are what's known in the kettle pizza community as "perfect".

Firemunkee

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Re: Pizza Cook On My Copper Performer
« Reply #5 on: June 27, 2019, 10:07:17 AM »
I know it's already been said but it beats repeating: those look perfect!!! [emoji122][emoji108][emoji106][emoji106][emoji817]

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Together we'll fight the long defeat.

pancho2017

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Re: Pizza Cook On My Copper Performer
« Reply #6 on: June 27, 2019, 02:51:26 PM »
😍Wow!😍

Man those look delicious!✔💯🍕🍕

Jason

  • WKC Ranger
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Re: Pizza Cook On My Copper Performer
« Reply #7 on: June 27, 2019, 08:20:53 PM »
Nice, I'm glad you guys enjoyed the pics! I can assure you that they tasted good too!

JEBIV

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Re: Pizza Cook On My Copper Performer
« Reply #8 on: June 28, 2019, 03:30:52 AM »
I was informed by the Mrs, after she saw your pies that I need to pick up my pizza game !! Thanks, they look awesome.
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

dazzo

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Re: Pizza Cook On My Copper Performer
« Reply #9 on: June 28, 2019, 08:24:22 AM »
Looks great Jason

Do you add more wood chunks to keep the flame up?
Dude, relax your chicken.

Jason

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Re: Pizza Cook On My Copper Performer
« Reply #10 on: June 28, 2019, 10:39:14 AM »
Do you add more wood chunks to keep the flame up?

Yes, I usually add two of three of those small chunks, right after removing the finished pizza. I let them get burning good, while I prep the next pizza. I'm using the wood chunks mostly for the wood fired flavor, not so much as a heat source.

foshizzle

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Re: Pizza Cook On My Copper Performer
« Reply #11 on: June 29, 2019, 05:43:44 AM »
Those look perfect. Like the thicker crust type pizzas.  Can you share the dough recipe?


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crizpynutz

  • Smokey Joe
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Re: Pizza Cook On My Copper Performer
« Reply #12 on: July 01, 2019, 11:57:22 AM »
Those look awesome, nice job!

Jason

  • WKC Ranger
  • Posts: 941
Re: Pizza Cook On My Copper Performer
« Reply #13 on: July 01, 2019, 04:54:54 PM »
I'm stoke you all like the pics!

Like the thicker crust type pizzas.  Can you share the dough recipe?

Sure!

3-Cups Bread Flour
1-Cup 125* Water
1 packet of Fleishman's Pizza Yeast
1-Tsp Salt
1-Tbsp Olive Oil
1/2-Tsp Sugar

In a small bowl, wisk the water, sugar and yeast together and let sit for a few minutes.

In a large mixing bowl, add the salt and olive oil. Next, wisk in the water, sugar and yeast. I start adding in the flour, 1-Cup at a time. On the third cup, I only add a bit at a time, untill the dough is nice and firm, but still just a tiny bit tacky. Once it's the consistency I want, I knead it for a couple more minutes. I usually divide it into equal thirds, put in small bowls I coated with olive oil and let rise for 1-hour in the oven, without turning it on.

It's really basic, but works great for such little effort. The consistency and chew are very nice too. Dividing the dough in thirds, gives me a fairly thin and crispy crust. The pizzas are usually about 13" or so.